Recipe Details

Ingredients

• 3 lb. 

  pork shoulder, cut into 2" pieces

• Kosher salt 

• Freshly ground black pepper

• 1 

  large yellow onion, quartered

• 3 

  cloves garlic, sliced

• 4 c. 

  low-sodium chicken broth

• 1 tsp. 

  cumin seeds

• 1 

  bay leaf

• 2 

  dried ancho chiles, stem and seeds removed

• 2 

  dried chiles de árbol, stem and seeds removed

• 2 

  dried guajillo chiles, stem and seeds removed

• 3 

  (15-oz.) cans hominy, drained, rinsed 

• Thinly sliced radishes, thinly sliced green cabbage, and chopped fresh cilantro, for serving

Description

1. Step 1In a large bowl, season pork with salt and pepper. In a large pot over medium heat, combine pork, onion, garlic, broth, cloves, cumin seeds, and bay leaf. Add enough water to cover pork by 2". Bring to a boil, then cover, reduce heat to medium-low, and bring to a simmer. Cook, skimming foam off top as needed, 1 hour 30 minutes.
2. Step 2Meanwhile, in a medium heatproof bowl, soak chiles in 2 cups boiling water for 30 minutes.
3. Step 3Transfer chiles and about 1/2 cup soaking liquid to a blender. Blend until smooth, adding more water as needed.
4. Step 4Add chile puree and hominy to pot with pork. Cover and continue to simmer, stirring occasionally, until pork is very tender, about 1 hour 30 minutes more; season with salt and pepper.
5. Step 5Top pozole with radishes, cabbage, and cilantro.